Some initial notes on beer and cheese

Beer and cheese go together better than wine and cheese. Beer and bread are very similar, both use yeast and grains, and both are products of agricultural, symbols of civilization. Beer and pizza is an obvious one that even non-foodies get intuitively.

1. Obsidian Stout and Kaltbach Gruyere - Chocolate/coffee stout contrasts with creamy cheese, the coffee and cream effect. Slightly acidic earthy stout balanced by subtly tart, tangy, and fruity gruyere. Big roasted malts hold up next to aged cheese stank with peppery floralness. Decent hop bitter matches sharpness of aged cheese
2. Samuel Smith Nut Brown with Goat Gouda - Sweetness of Brown mellows bit of goat gouda. Salty, beef broth flavor of gouda balanced by nutty earthiness of Brown. Strong tangy flavor of Gouda rounded out by roasted malts. Slight hop bitter accentuates strong buttery gouda, bringing it back to earth.
3. Obsidian Stout and Remembrance (Goat Gouda with Rosemary) - Cheese is creamy with mild aged flavor, the piney rosemary dominates. Stout is overpowered by pine, but does bring the creaminess out. The Dryness of the stout stands in contrast to tangy aged flavor.
4. Alaskan Winter (old ale) and Remembrance - Much better match than stout, Spruce piney flavor of Alaskan winter goes hand in hand with rosemary. Sweet malts cut thru semi-tartness of goat gouda. Mild hops clears palate for creamy aged earthiness. Nuttyness of beer is accentuated after eating cheese. Alaskan winter has a cherry tang that stands up well next to earthy creamy cheese.